Food Technology and Application of Microbes  (English, Hardcover, P.C. Trivedi)

The food industry plays an important role in our present day society. Food technology should be based on a profound understanding of the physical or biochemical mechanisms, underlying the process and conversion related to food processing and storage. It is indeed a challenge to the scientific community to give the consumers the benefit of superior foods obtained by using ‘natural’ and ‘safe’ food additives, which can possibly be obtained by only various biotechnological techniques. The present book “Food Technology and Application of Microbes” contain articles by eminent scholars of the country on different aspects of the subject. Articles included in the present volume are on : Lactic acid bacteria : A Biopreservative Agent; Application of Plasma Technology in Foods; Probiotics : Friendly Bacteria that Promote Intestinal Health; Bacteriocins and their Role in Food, Feed and Human Health; Heterologous Expression of Yeast and Fungal Phytases; Production of Bacteriocins by Lactococcus garvieae and influence of various supplements on its antimicrobial activity; Flavonoids and their Theraptical Benefits. Article on Microbes and Intellectual Property Rights have added to the value of the book. The present book will serve not only as an excellent reference material but also as a practical guide for food technologist, Microbiologist, research workers and student in the field of Food Technology, Microbiology and Home Science>